Microbiological transglutaminase: Biotechnological application in the food industry
Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross...
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| Format: | Article |
| Idioma: | English |
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De Gruyter
2023-09-01
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| Col·lecció: | Open Life Sciences |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1515/biol-2022-0737 |
| _version_ | 1827802032239542272 |
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| author | Kolotylo Vitaliy Piwowarek Kamil Kieliszek Marek |
| author_facet | Kolotylo Vitaliy Piwowarek Kamil Kieliszek Marek |
| author_sort | Kolotylo Vitaliy |
| collection | DOAJ |
| description | Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research. |
| first_indexed | 2024-03-11T20:34:03Z |
| format | Article |
| id | doaj.art-1ee09a511b7343fc88eeb570b83a2255 |
| institution | Directory Open Access Journal |
| issn | 2391-5412 |
| language | English |
| last_indexed | 2024-03-11T20:34:03Z |
| publishDate | 2023-09-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Life Sciences |
| spelling | doaj.art-1ee09a511b7343fc88eeb570b83a22552023-10-02T07:37:24ZengDe GruyterOpen Life Sciences2391-54122023-09-011813113910.1515/biol-2022-0737Microbiological transglutaminase: Biotechnological application in the food industryKolotylo Vitaliy0Piwowarek Kamil1Kieliszek Marek2Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, PolandDepartment of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, PolandDepartment of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, PolandMicrobial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.https://doi.org/10.1515/biol-2022-0737transglutaminasemtgfood industryenzymemicroorganisms |
| spellingShingle | Kolotylo Vitaliy Piwowarek Kamil Kieliszek Marek Microbiological transglutaminase: Biotechnological application in the food industry Open Life Sciences transglutaminase mtg food industry enzyme microorganisms |
| title | Microbiological transglutaminase: Biotechnological application in the food industry |
| title_full | Microbiological transglutaminase: Biotechnological application in the food industry |
| title_fullStr | Microbiological transglutaminase: Biotechnological application in the food industry |
| title_full_unstemmed | Microbiological transglutaminase: Biotechnological application in the food industry |
| title_short | Microbiological transglutaminase: Biotechnological application in the food industry |
| title_sort | microbiological transglutaminase biotechnological application in the food industry |
| topic | transglutaminase mtg food industry enzyme microorganisms |
| url | https://doi.org/10.1515/biol-2022-0737 |
| work_keys_str_mv | AT kolotylovitaliy microbiologicaltransglutaminasebiotechnologicalapplicationinthefoodindustry AT piwowarekkamil microbiologicaltransglutaminasebiotechnologicalapplicationinthefoodindustry AT kieliszekmarek microbiologicaltransglutaminasebiotechnologicalapplicationinthefoodindustry |